Lamb cutlets with cannellini beans and balsamic-roasted carrots
- April 2019
- Serves 6
- Hands-on time 40 min, oven time 20 min
Italian chef Francesco Mazzei shares his lamb cutlet recipe that’s perfect for a family get-together or dinner party.
Francesco says: “This recipe works just as well in a pan as in the oven, but if it’s a sunny day (let’s hope), try it on the barbecue. The lamb is served with salmoriglio (a wonderful fresh, herby sauce), cannellini beans with garlic and thyme, and balsamic-roast carrots, which give an Italian twist to a typically British roast.”
Need a starter? Try Francesco’s baked pasta with broad beans and fresh herbs.
- 34.5g (8.5g saturated)
- 22.2g (12.2g sugars)
If you cant find fresh marjoram, use a pinch of dried instead.
We used Belazu balsamic vinegar in our testing.
Prepare the salmoriglio the night before, if you have time, as it will give the flavours a chance to develop.
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